Salted cabbage with cranberries. Sauerkraut with cranberries

13.02.2021

As soon as the heads of late cabbage began to ripen, we began to prepare sauerkraut, while for food - fast food.

In our family, everyone loves harvesting with caraway seeds and carrots, but last year I made cabbage with cranberries and now, this recipe is the leading one - sauerkraut with cranberries is eaten before the new year. The cabbage harvested for the winter is stored in a small wooden barrel in the underground. True, it sometimes freezes, but this does not affect the taste. For one barrel, I spend 10 kg of cabbage, 200 grams of cranberries, a little dill, a glass of fine salt.

For food, I cook instant sauerkraut in cans according to the same recipe and I take products in the same proportions. For example, to write this recipe with a step-by-step photo, I salted only one head of cabbage and will keep it in a jar in the refrigerator. I take salt and cranberries in proportion to the weight of the cabbage.

We start the preparation of sauerkraut with cranberries by removing the dry top leaves, cutting the head of cabbage in half, removing the stump and cutting the cabbage into small strips.

Place the shredded cabbage in a plastic container and add salt and stir.

Carefully crush the cabbage with your hands so that it gives juice.

Then, tamp it tightly in a bowl and leave for an hour. Then, we repeat everything: we mash, ram, leave to stand for another hour.

Add the dill already to the cabbage that gave the juice. Stir, drain the excess juice. Sometimes there is a lot of juice, but you cannot completely drain all the juice - the cabbage will be dry and not crunchy. We leave on salting for a day in a cold place.

At the last moment, add pure cranberries and mix gently with your hands or a wooden spatula.

Now, you can put the cabbage in jars and store in the refrigerator. Although, if you are preparing for the winter from a large amount of cabbage, then a barrel is preferable.

Delicious sauerkraut with cranberries is served with hot dishes or as a cold appetizer.

Sauerkraut- incredible healthy dish, because there is so much ascorbic acid in it. How to cook sauerkraut with cranberries, read below.

The classic recipe for sauerkraut with cranberries

Ingredients:

white cabbage - 5 kg;
carrots - 400 g;
- 100 g;
salt - 130 g;
sugar - 30 g.

Preparation

Remove the top leaves in the washed cabbage heads. Next, cut each head of cabbage in half lengthwise. Thinly chop the cabbage, pass the carrots through a grater. We combine the vegetables together, add sugar and salt, and then grind thoroughly until the juice is released. Add washed cranberries and mix. We place the mass in a clean enamel container, cover with a plate and place a weight on it. We leave it for 3 days, during which the cabbage needs to be pierced several times in different places with a wooden stick to the bottom so that the resulting gases can escape. After that, we place the sauerkraut with cranberries in jars for the winter and put in the cold.

Sauerkraut with cranberries and apples for the winter - a recipe

Ingredients:

white cabbage - 1.3 kg;
apples - 100 g;
carrots - 100 g;
cranberries - to taste;
salt - 30 g.

Preparation

We wash the cabbage. Remove the top leaves. Shred cabbage into thin strips. Pass the peeled carrots and apples through a grater with large teeth. Place the prepared ingredients in a large bowl, sprinkle with salt and mix well. Put half of the prepared mass in an enamel pan, then place the cranberries, then put the cabbage again. We cover it with a plate and put oppression on top. We let it stand for about a day in the room. Collect the resulting foam with a spoon or slotted spoon. And to eliminate gases, we pierce the cabbage in several places with a wooden stick. After about 3-4 days, we put cabbage with cranberries and apples in glass jars and store in the cellar, on the balcony or in the refrigerator.

Ingredients:

Preparation

Thinly chop the cabbage, pass the carrots through an ordinary coarse grater or through a grater for korean carrots... Combine vegetables, add cranberries and mix. Bring the water to a boil, add sugar, salt, oil and vinegar to it. As soon as the liquid boils again, turn off the fire and fill the cabbage with it. Cover with a plate on top, put a jar of water on it as a load. We leave it like this for at least 4-5 hours, or better - for a day. Then the delicious sauerkraut will be ready to eat. And for storage, we lay it out in clean jars and send it to the refrigerator or cellar.

Not every housewife dares to ferment cabbage, because often the cooking technology turns out to be quite complicated. The recipe for sauerkraut with cranberries, not only easy to perform, but also time-tested. Such a salad is obtained by those who are not at all friendly with cooking.

Secrets and technology of sauerkraut

Sauerkraut is a real storehouse of vitamins and minerals that are so necessary at any time of the year.

Before proceeding with the selection of a fermentation recipe, you should select a container. Metal, wood or glass will do. Correctly selected coarse salt will be important. Spices can be very different, put to taste.

Cooking recipes

Important! Leaves that are infested or rough in texture are not recommended.

By choosing the right and fresh ingredients, you can prepare a salad that will last for a long time.

Sauerkraut with cranberries in the classic way

Sauerkraut with cranberries is a great find for those who love sour dishes. Due to the presence in the recipe useful berries the acidity of the product increases, which prevents rotting of the salad. Cranberry is a good antiseptic and has quite useful properties.

Ingredient List:

white cabbage - 10-12 kg;
carrots - 250 g;
salt - 270 g;
cranberries - 250 g.

Step by step execution:

Chop the cabbage into strips, cut the carrots into thin strips.
Mix vegetables, adding salt, crush them with your hands until juicing appears.
Line the bottom of the prepared dish with a couple of cabbage leaves.
Lay the ingredients in layers: vegetables, then cranberries.
Put under the press.

This recipe is an excellent base for borscht or winter salad... Sauerkraut with cranberries goes well with any dish, very tasty in its pure form.

With grapes and cranberries

Simple and quick recipe sauerkraut with the addition of grapes and cranberries. The salad has a spicy sourness, and the berries leave a pleasant aftertaste. Cooking according to this recipe takes only an hour, the fermentation process takes about two days. But the longer the salad is, the tastier and more aromatic it becomes. An incredibly crispy sauerkraut will become a great addition to any dish. Optional this recipe can be supplemented with apples.

Ingredient List:

white cabbage - 5 kg;
fresh cranberries - 200 g;
raisins grapes - 1.5 kg;
carrots - 6 pcs;
garlic - 3 heads;
sunflower oil - 1 glass;
sugar - 1 glass;
water - 5 l;
kitchen salt - 10 tbsp. l;
vinegar 3% - 15 tbsp. l.

Step by step cooking:

Prepare the ingredients for slicing. Finely chop the cabbage, grate the carrots. Cut the garlic into 6 pieces, chop the apples into small slices.
To cook hot brine for filling. Put sugar, salt in a container and boil. Add sunflower oil and vinegar.
Put the ingredients of the recipe in a large saucepan, adding grapes and cranberries. Mix berries and vegetables, pour boiling brine. For correct preparation dishes are recommended to put the salad under the press, cover.
After 2 days, remove the load, put it in containers, store in the refrigerator.

With honey

One of best recipes sauerkraut is cabbage with honey. Such an appetizer turns out to be not only crispy, but also juicy with a pleasant spiciness. A piquant honey note leaves no one indifferent.

Ingredient List:

white cabbage - 7 kg;
carrots - 1.5 kg;
coarse salt - 6 tbsp. l;
honey 5 tbsp. l;
distilled water - 4 liters.

Step by step cooking:

Finely chop the cabbage with a knife.
Pass the carrots through a food processor or grate.
Mix everything, put in a pre-sterilized jar.
Brine: boil water, add salt, after cooling, put honey.
Pour the prepared liquid over the contents of the jar so that it completely covers the salad.
Let it brew for 2 days at a temperature of 18-20 °.
After a while in the jar, make several deepening movements with a wooden stick so that all the gases formed are released.
Close the jar tightly with a lid, put in the cold.
After 3 days, such cabbage can be safely served on the table, sprinkled with homemade sunflower oil and a little onion.

With apples

Vitamin sauerkraut snack with apples is not only tasty and healthy, but also low-calorie.

Ingredient List:

cabbage - 6 kg;
carrots - 2 pcs;
sour apples - 5 pcs;
table salt - 6 tbsp. l.

Step by step cooking:

Peel the cabbage from spoiled leaves, chop finely.
Chop carrots and sour apples finely.
Mix the ingredients, salt, let stand for a while.
After 15 minutes, crush with your hands until the juice is released.
Fill the containers with salad and leave to ferment for two days.
After a day, insert wooden sticks into the jars. This way, the appetizer will remain crispy and not discolored.
After two days, rearrange the jars in the cold - the sauerkraut is ready to eat.

With cranberries and currants

Such sauerkraut will become indispensable when preparing winter vinaigrette or delicious cabbage soup. For the correct execution of the recipe, you do not need a pickle - the salad is fermented in own juice... Therefore, an important rule in the selection of the main ingredient is a juicy vegetable. Thanks to cranberries and red currants, the sauerkraut is not only tasty, but also very healthy. This salad has a beautiful slightly pinkish color.

Ingredient List:

cabbage - 5 kg;
carrots - 1 kg;
cranberries - 250 g;
red currant - 250 g;
garlic - 6 cloves;
table salt - 5 tbsp. l.

Recipe step by step:

Prepare currants: peel them of pods, rinse well, set aside.
Chop vegetables finely.
Mix thoroughly, salt, rub with your hands until the juice comes out.
Lay in layers in a wooden container: cabbage, then cranberries mixed with currants.
Press down well so that the berries release the juice.
Place under a press at a temperature of 18 - 20 ° for 3 days.
After a while, foam will appear, which should be removed, then it is necessary to pierce the cabbage several times with a wooden stick.
Close the lid, put in the cold and ferment for at least 3 days. This sauerkraut can be stored for up to 3 months.

With caraway seeds

For a truly crispy sauerkraut, we recommend trying the caraway recipe. Very aromatic and delicious snack will please not only adults, but also children.

Ingredient List:

cabbage - 6 kg;
carrots - 1 kg;
table salt - 2 tbsp. l;
sugar - 2 tbsp. l;
cumin - 2 tbsp. l.

Step by step cooking:

Remove the first 2-3 cabbage leaves and set aside.
Chop the cabbage into strips and place in a large container.
Mix with salt, sugar and cumin.
Mash with your hands until the cabbage juice is released.
Fold in a clean container, tamping well, until juice forms.
Pour boiling water over the leaves that were set aside at the beginning of the process, then cover the jars with them.
Leave to ferment for 2 days.
Pierce the contents of the jar daily with wooden sticks to release excess gas. If foam forms, remove it. Remove after a while sauerkraut in the refrigerator and further store at a temperature of 2 to 5 °.

Terms and conditions of storage

Sauerkraut keeps well in the refrigerator. The shelf life is from 4 weeks to 2-3 months. It all depends on the chosen recipe and fermentation technology. It is best to focus on your own taste. To increase the shelf life of the salad, you can preserve or pasteurize it. But in this case, vegetables will lose all vitamins and minerals.

Advice! During storage, sauerkraut must be completely covered with brine, otherwise it will begin to dry out and darken. Experienced cooks recommend always putting the salad under the press.

Conclusion

Sauerkraut with cranberries recipe is a great solution for those who love various pickles. Having cooked cabbage according to one of the selected recipes, you can feast on a snack for the whole winter. It is absolutely simple and inexpensive to prepare. And the content of a huge amount of vitamins and minerals allows you to increase immunity and keep your body in good shape.

What and what we cook

For cooking we use:

deep enameled dishes - a wide saucepan for 5-6 liters, or a basin;
shredder, or a wide sharp knife. You can use a food processor with an appropriate attachment, but the slicing will not look nice and neat enough!
coarse grater, for rubbing with straws.

How do we cook?

For the starter culture, we need to take:

the cabbage, peeled from the outer leaves, is divided into four parts. Remove the stump and carefully cut (chop) into strips;
rub peeled and washed carrots on a grater;
we sort out the cranberries, rinse and dry;
mix carrots and cabbage in a container. Some housewives do it right on a clean kitchen table;
add and mix. One of the subtleties of cooking at this stage can be grinding (kneading) cabbage and carrots with your hands. This technique allows the vegetables to release juice - the fermentation process begins faster, and the cabbage is very tender in taste;
pour the mass with dill seeds and pepper, add bay leaves;
mix again;
put a whole cabbage leaf in a clean jar - clean and dry;
put a little of the finished mixture there, press the layer with a pestle;
pour half of the cranberries on top;
Sprinkle with a layer of cabbage. Press lightly with a pestle, without damaging the berries;
another layer of cabbage and a layer of berries;
the last must be cabbage.

The second option, with apples and currants

The main ingredients are the same as in the first recipe. But we exclude: seeds, bay leaves, black ground pepper and sugar. We use less salt - one or two pinches!

one or two kilograms of cabbage;
cranberries, like carrots in the amount of 100-150 grams.

Add apples (2-3 pieces) and (2-3 tablespoons) to the recipe. The preparation remains the same, only the currants and cranberries are pre-mixed. If we also use apples, wash them and cut them into quarters. Then chop it into strips.

In a jar, alternate layers of cabbage with layers of berries and apples:

the first layer is cabbage;
the second layer is currants and;
the third layer is cabbage;
fourth layer -;
the fifth layer is cabbage;
the sixth layer - berries of currants and cranberries.

Cover everything on top, at the very end, with a layer of cabbage. Tamp down lightly!

How do we ferment?

The compacted mass must be covered with a cabbage leaf and oppression placed on top - for example, a container with water.
Keep the jar in a container - a basin, or a saucepan. Excess juice flows down through the top!
It stays in the room for up to three days, until foam appears - a sign of the fermentation process.
The oppression and the cabbage leaf are removed, and the cabbage itself with cranberries is pierced with a wooden rolling pin, or with a spoon (you can use Chinese chopsticks) - in several places to the very bottom. Grandmothers assure that in this way we "release bitterness."
After the puncture, the cabbage stands open and without oppression for another day!
Then the drained juice is poured into it (the one that poured over the edge of the jar into the substituted container), the jar is closed and taken out for storage in the cold. Can also be stored in the refrigerator.

"Fast" cabbage

For those who do not want to wait for the end of the leaven for three whole days, there is a special recipe.

cabbage (approximately 1 kilogram);
2-3 small carrots (100-150 grams);
100 grams of sugar;
a tablespoon of salt;
10 tablespoons 9% table vinegar;
100 - 125 grams of sunflower (or any vegetable) oil;
three, four cloves (you can have a small head);
cranberries to taste;
half a liter of water.

Preparation:

Mix chopped cabbage with grated carrots and washed cranberries with three or four cloves of garlic (passed through a garlic press).
note, what:
- cabbage is not kneaded or rubbed with hands;
- shreds without stump.
Boil half a liter of water. Add 100 grams of sugar, a tablespoon of salt, 100 grams to boiling water sunflower oil... Stir.
Add 10 tablespoons of 9% vinegar, bring to a boil and remove from heat.
The pouring is poured into the cooked cabbage, which is in an enamel saucepan. The cabbage is pressed with a flat saucer or plate. Oppression is placed on top. Cooking time is approximately three hours.
In three hours we get ready-made sauerkraut!

A few more recipes quick cabbage can be found.

Cabbage will be tastier if you cook it:

in the phase of the waxing moon;
on Monday, Tuesday, Thursday - that is, men's days;
with nice mood.

For the cabbage to turn out to be 100, you need to correctly

It is included in the recipes for cooking cabbage soup, or salads. It can be stewed with meat. Stuff a duck or goose with it. Use for pepper filling.

A successful combination in our plate of cranberries and cabbage, unique in composition, possessing a number of substances necessary for a person, makes the diet rich in vitamins and microelements. And this is very important in the winter-spring period, when our body suffers from a lack of sun, fresh vegetables and fruit!

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